Publicação
Instrumentalising the immaterial: Italian Futurism and food
| Resumo: | During the short period between 1930 and 1932, the avant-garde Italian Futurists produced a series of works contending with the edible. The aspirations of this Futurist cuisine, as it would be self-referentially dubbed, were outlined explicitly in the “Manifesto della Cucina Futurista” (1930) and in the book-length La Cucina Futurista (1930) co-authored by the movement’s leader, Filippo Tommaso Marinetti and artist Luigi Colombo Fillìa. These publications documented a variety of Futurist culinary productions including, but not limited to, the opening of the Futurist restaurant Santo Palato in Turin (1931), and a series of banquets and culinary lectures held across Italy and in France, Hungary, Bulgaria, Turkey, and Tunisia. A stubborn reverence for these visual, physical, and textual – in other words, material – documents have become the norm in studies of Futurist cuisine. The field’s recurrent failure to critically address the immaterial aspects of Futurist cuisine, whose edible ephemera could not have existed – as a canvas might have – outside of the unglamorous realities of agriculture, trade, economic policy, war, famine, and colonialism, has produced an acute political neutralisation of Futurist cuisine in both Anglo-American and Italian contexts. This paper seeks to investigate the extent to which these disciplinary oversights are caused by Futurist cuisine’s use of food as its medium, and on a larger scale, to understand the disciplinary assumptions and trivialisations that compromise art history’s capacity to contend with immaterial modes of production such as this. |
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| Autores principais: | Ramaswamy, Lea |
| Assunto: | Futurist cuisine Immateriality Italian fascism Right-wing avantgarde Food in art Filippo Tommaso Marinetti Historiography Museum studies |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | unknown |
| Instituição associada: | Universidade Católica Portuguesa |
| Idioma: | inglês |
| Origem: | Diffractions |
| Resumo: | During the short period between 1930 and 1932, the avant-garde Italian Futurists produced a series of works contending with the edible. The aspirations of this Futurist cuisine, as it would be self-referentially dubbed, were outlined explicitly in the “Manifesto della Cucina Futurista” (1930) and in the book-length La Cucina Futurista (1930) co-authored by the movement’s leader, Filippo Tommaso Marinetti and artist Luigi Colombo Fillìa. These publications documented a variety of Futurist culinary productions including, but not limited to, the opening of the Futurist restaurant Santo Palato in Turin (1931), and a series of banquets and culinary lectures held across Italy and in France, Hungary, Bulgaria, Turkey, and Tunisia. A stubborn reverence for these visual, physical, and textual – in other words, material – documents have become the norm in studies of Futurist cuisine. The field’s recurrent failure to critically address the immaterial aspects of Futurist cuisine, whose edible ephemera could not have existed – as a canvas might have – outside of the unglamorous realities of agriculture, trade, economic policy, war, famine, and colonialism, has produced an acute political neutralisation of Futurist cuisine in both Anglo-American and Italian contexts. This paper seeks to investigate the extent to which these disciplinary oversights are caused by Futurist cuisine’s use of food as its medium, and on a larger scale, to understand the disciplinary assumptions and trivialisations that compromise art history’s capacity to contend with immaterial modes of production such as this. |
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